1/2 cup Olive Oil
3 medium Onions chopped
8 stalks Organic Celery chopped
1 6 ounce can Tomato Paste
1/4 cup Organic Garlic minced
1 1/2 cups Dried Green Lentils
1/3 cup Short Grain Rice uncooked such as Arborio or Pearl
1 bunch Chard use Red Chard leaves and stems coarsely chopped
2 medium Organic Russet Potato peeled and cut into 1/2 inch pieces
4 plum Organic Tomatoes seeded and chopped
12 cups Water or Vegetable Broth or Chicken Broth
1 15½ ounce can Garbanzo Beans rinsed and drained
1 tablespoon Salt plus more to taste
1 teaspoon Ground Black Pepper plus more to taste
1 teaspoon Seasoned Salt
1/2 teaspoon Dried Red Pepper Flakes crushed
1/3 cup Organic Lemon juice freshly squeezed
Organic Lemon cut into wedges for garnish
Organic Parsley for garnish
Heat the oil in an 8-quart stockpot over medium-high heat.
Add the onions and celery. Sauté until the onions are translucent, about 10 minutes.
Add the tomato paste and garlic, and stir for 1 minute.
Stir in the lentils and rice, then the chard, potatoes, and tomatoes. Add the broth or water.
Cover and bring to a boil over high heat, about 20 minutes.
Reduce the heat to medium-low.
Cover and simmer until the flavors blend and the potatoes are tender, stirring occasionally, about 25 minutes.
Stir in the garbanzo beans, 1 tablespoon of salt, 1 teaspoon of black pepper, seasoned salt, and crushed red pepper.
Simmer until the beans are heated through and the flavors blend, about 10 minutes.
Stir in the lemon juice. Season the soup with more salt and pepper, if desired.
Ladle the soup into bowls. Garnish with lemon wedges and parsley sprigs, and serve.